Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
The topping can be refrigerated overnight. Bring to room temperature before using.
Review Body: This is by far the best rhubarb-strawberry crisp I have ever had. It reminds me of my grandma's!
Date Published: 2017-04-26
Author Name: Evelyn Gelegonya-Babare
Review Body: This recipe has been a hit with my family and myself. I have changed it a bit to suit my taste, as any good cook would do. I added almond extract to the crisp. I also used a combination of gluten free flours, rather than wheat flour. I used Bob's Red Mill Gluten Free Flour, as well as whole grain oat flour and blanched almond flour.
Date Published: 2017-05-12
Author Name: Sarah Rowland
Review Body: Delicious, but too sweet! I reduced the sugar by almost half and thought it was still plenty sweet.
I also used white whole wheat flour instead of all purpose, and old fashioned oats instead of quick, which I think worked well.